PENGARUH LAMA FERMENTASI TERHADAP KADAR FLAVONOID TOTAL PADA FRAKSI ETIL ASETAT WINE BIJI NANGKA (Artocarpus heterophyllus) DENGAN METODE SPEKTROFOTOMETRI VISIBEL

Alya, Alfath Ramadhan (2020) PENGARUH LAMA FERMENTASI TERHADAP KADAR FLAVONOID TOTAL PADA FRAKSI ETIL ASETAT WINE BIJI NANGKA (Artocarpus heterophyllus) DENGAN METODE SPEKTROFOTOMETRI VISIBEL. Diploma thesis, Sekolah Tinggi Ilmu Kesehatan Nasional.

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Abstract

Jackfruit is one of the tropical fruits that are often consumed by Indonesians, jackfruit is generally eaten directly, made drinks and other preparations, but jackfruit seeds which have low economic value, are less utilized by the community. Jackfruit seeds contain flavonoids that can be processed and used as one of the medicinal ingredients. One of the interesting preparations of jackfruit seeds is wine. Wine is a processed carbohydrate fermentation by yeast or yeast, in the process of yeast fermentation used to stimulate the degradation of complex phenolic compounds to be simpler and release phenol compounds from the substrate, thereby adding phenol groups to form flavonoid compounds. The method used in the study is the Chang method and uses a spectrophotometer. Identification of flavonoids with concentrated HCl reagents and magnesium metal causes a change in color to red which indicates a positive sample containing flavonoids. The results of the study on total flavonoid levels from the ethyl acetate fraction of jackfruit seed wine with a fermentation time of 72, 96, 120, 144 hours was 11.513 mgQE / gram, 14.906 mgQE / gram. 18,820 mgQE / gram and 23,546 mgQE / gram

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